I read this too and am interested in trying it. However, i don't understand 1 thing. I get the mash schedule, but the article says to use a larger water:grain ratio than normal (5:1). By this, i figure if you're using 10 lbs of grain for a normal 5 gallon batch- that would be 50 quarts of water- which is over 11 gallons of mash water........How the hell does this translate into a 5 gallon batch. Also, what about sparging? how can you after using 11+ gallons. This would also translate into a 4 hour boil just to get it down to 5 gallons.

I read this too and am interested in trying it. However, i don't understand 1 thing. I get the mash schedule, but the article says to use a larger water:grain ratio than normal (5:1). By this, i figure if you're using 10 lbs of grain for a normal 5 gallon batch- that would be 50 quarts of water- which is over 11 gallons of mash water........How the hell does this translate into a 5 gallon batch. Also, what about sparging? how can you after using 11+ gallons. This would also translate into a 4 hour boil just to get it down to 5 gallons.

So, i used this technique with the below recipie and was SHOCKED at the strong banana flavor and aroma. Amazing. I underpitched the package of Yeast. I used 1/2 the pack only and kept the primary at 85F for 1 week. Bottled with Corn Surgar. Shocked at how well it worked. It tastes very similar to Weihenestephaner Wheat. Medium Bodied, strong banana flavor with a lingering clove taste at the end. My best wheat yet. Oh and this is my first post!

I did this for the mash:
30 min at 30C
then removed 1/3 and added hot water to bring to 65c
SO, at this poiint..Two batches.. One at 30C and one at 65C: 30 min at this temp for both
Then mixed back together to get 40C for 30 min
Then increased to 70C skipping 60C: 20 min